Blueberry Cheesecake Bars
By: Tree-Ripe Fruit Co.
45 Minutes
Prep Time
45 Minutes
Cook Time
7 Hours, 30 Minutes
Total Time
24
servings
Ingredients
Crust Ingredients
- 10 whole graham crackers
- ½ cup sugar
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
Blueberry Filling Ingredients
- 2 cups fresh blueberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
Cheesecake Filling Ingredients
- 1 ½ pounds cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Preparation
- Heat oven to 300 degrees.
- Pulse graham crackers in a food processor until they are coarsely ground.
- Add ½ cup sugar, all-purpose flour, and salt to the food processor. Pulse to combine.
- Add melted butter to the crust mixture and pulse to combine until the crackers are evenly coated.
- Cover a13x 9-inch baking sheet in sheets of aluminum foil leaving a lip of foil draping over the edges of the pan. Spray pan with oil spray.
- Pack the crust mixture firmly and evenly into the bottom of the foiled pan.
- Bake the crust for 20 minutes and cool completely on a rack.
- Toss blueberries, cornstarch, lemon juice,1 teaspoon vanilla extract, ¼ cup granulated sugar in a pot.
- Cook blueberry filling on medium heat until it bubbles and thickens. Remove from heat and let cool.
- Add cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract into a food processor. Process until smooth.
- Add 3 eggs, one at a time until each is fully incorporated, to the cream cheese filling.
- Top graham cracker crust with the cream cheese filling.
- Pour the blueberry filling randomly on the cream cheese filling. Using a wooden skewer or butter knife swirl the blueberry filling into the cream cheese filling to create a marbled effect.
- Bake for 45 minutes in the oven, the center of the cheesecake should still slightly jiggle when shaken.
- Cool on a rack for 2 hours, then move to the refrigerator to cool for another 4 hours.
- Lift the edges of the aluminum foil carefully to pull the cheesecake completely from the pan. Slice blueberry swirl cheesecake into bars and serve.
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